Blueberry Streusel Muffins

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, softened
1/3 c. sugar
1 egg
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 c. fresh or frozen blueberries
STREUSEL:
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. cold butter

Directions:
In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 25-30 minutes or until browned.  Cool for 5 minutes before removing to a wire rack.  Serve warm.

Baked Ham with Honey Chipotle Glaze

(Courtesy of Taste of Home)

Ingredients:
1 fully cooked bone-in ham (8-10 lbs.)
2 1/4 c. ginger ale
1 c. packed brown sugar
3 Tbsp. honey
4 1/2 tsp. cider vinegar
4 chipotle peppers in adobo sauce, minced
2 garlic cloves, minced
1 1/2 tsp. Dijon mustard
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin

Directions:
Place ham on a rack in a shallow roasting pan.  Score the surface of the ham, making diamond shapes 1/2 inch deep.  Bake, uncovered, at 325 degrees for 1 1/2 hours.

Meanwhile in a small saucepan, combine the ginger ale, brown sugar, honey and vinegar.  Bring to a boil; cook until glaze is reduced by half, about 15 minutes.  Reduce heat.  Stir in the remaining ingredients; cook 5 minutes longer.  Remove from the heat.  Set aside 1 c. for the sauce.

Baste ham with some of the remaining glaze.  Bake 30 minutes longer or until a meat thermometer reads 140 degrees, basing twice with additional glaze.  Let stand for 10 minutes before slicing.  Serve with reserved sauce.

Confetti Fudge Bites

(Courtesy of Kraft)

Ingredients:
6 oz. BAKER'S white chocolate
6 Tbsp. butter or margarine
1/3 c. water
1 pkg. (3.4 oz.) vanilla flavor instant pudding
3 c. powdered sugar
6 Tbsp. multi-colored sprinkles, divided

Directions:
Line an 8 inch square pan with foil, with ends of foil extending over sides.  Microwave chocolate, butter and water in a large microwaveable bowl on high for 2 minutes or until butter is melted; stir until chocolate is completely melted.  Add dry pudding mix; stir with whisk 2 minutes.

Add powdered sugar, 1 c. at a time, stirring after each addition until blended.  Stir in 1/4 c. sprinkles; press onto bottom of prepared pan.  Top with remaining sprinkles.

Refrigerate 2 hours or until firm.  Store cut-up fudge between sheets of waxed paper in an airtight container in the refrigerator up to 2 weeks.

Heavenly Citrus Ham

(Courtesy of Taste of Home)

Ingredients:
1 fully cooked bone-in ham (6-8 lbs.)
Whole cloves
1 1/4 c. orange soda
1 1/4 c. orange marmalade
1/2 c. packed brown sugar
1/4 c. Dijon mustard

Directions:
Place ham on a rack in a shallow roasting pan.  Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in the center of each diamond.  Loosely cover ham with foil.  Bake at 325 degrees for 1 1/2 hours.

In a small saucepan, combine the soda, marmalade and brown sugar.  Bring to a boil; cook until liquid is reduced by half, about 15 minutes.  Stir in mustard.

Brush ham with some of the glaze; bake 20-30 minutes longer or until a thermometer reads 140 degrees, basting occasionally with remaining glaze.  Let stand 10 minutes before slicing.

Slice and serve ham.

Lemon Cheese Bars

(Courtesy of Mr Food)

Ingredients:
1 pkg. (18.25 oz.) yellow cake mix with pudding
2 eggs
1/3 c. vegetable oil
1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 tsp. fresh lemon juice

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine cake mix, 1 egg and the oil; mix until crumbly.  Reserve 1 c. mixture.

Lightly pat remaining mixture into an ungreased 9x13 baking pan.  Bake 15 minutes; cool slightly.

Meanwhile, in another medium bowl, beat together the remaining egg, the cream cheese, sugar and lemon juice until light and smooth.  Spread over cooled baked layer. 

Sprinkle with reserved crumb mixture and bake 15 more minutes, or until light golden.  Cool then cut into bars.

http://www.mrfood.com/Bar-Cookies/Lemon-Cheese-Bars-3283

Cajun Chicken Fingers

(Courtesy of Rachel Ray)

Ingredients:
1 c. cornmeal
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 Tbsp. vegetable oil

Directions:
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and 1/4 tsp. pepper.  In another shallow bowl, beat the eggs.  Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal.  Transfer to a large plate.

In a large skillet, heat 1/4 c. oil over medium heat.  Add half of the chicken and cook, turning once, until golden, 5-6 minutes.  Transfer to a plate and tent with foil to keep warm.  Repeat with the remaining oil and chicken tenders.

Napoleon Trifle

(Courtesy of Mr Food)

Ingredients:
1pkg. (17 1/4 oz.) frozen puff pastry, thawed
1 pkg. (4 serving) instant vanilla pudding and pie filling
1 1/2 c. milk
1 container (12 oz.) frozen whipped topping, thawed
1/2 c. chocolate flavor syrup

Directions:
Unfold puff pastry and place each sheet on a baking sheet.  Bake according to package directions, until golden.  Allow pastry to cool.

Meanwhile, in a large bowl, whisk pudding mix and milk until thickened.  Stir in half of the whipped topping until thoroughly mixed.

Break cooled pastry into large pieces and place 1/3 of them in the bottom of a trifle dish or large glass bowl. Spoon half of the pudding mixture over that and drizzle with 1/3 of the chocolate syrup.  Repeat the layers then top with the remaining pastry pieces, then remaining whipped topping and the remaining chocolate syrup.

Cover and chill for at least 2 hours before serving.  

http://www.mrfood.com/Misc-Desserts/Napoleon-Trifle

Tie-Dyed Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. packed brown sugar
3/4 c. cold butter, cubed
FILLING:
1 can (15 1/4 oz.) sliced peaches, drained
1/2 c. confectioners' sugar
1 pkg. (12 oz.) frozen unsweetened strawberries, thawed
4 pkgs. (8 oz. each) cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla extract

Directions:
In a food processor, process the flour, brown sugar and the butter until mixture resembles coarse crumbs.  Press onto the bottom of a greased 15x10 inch baking pan.  Bake at 350 degrees for 15 minutes.

Meanwhile, in a blender, combine the peaches and 1/4 c. confectioners' sugar; cover and process until smooth.  Transfer to a small bowl.  Repeat with strawberries and remaining confectioners' sugar; set aside.

In a large bowl, beat cream cheese until smooth.  Beat in the eggs, sugar and vanilla until smooth.  Pour over crust.  Spoon 1/2 c. peach mixture over the cream cheese layer.  Top with 1/2 c. strawberry mixture.  

With a knife, cut through the cream cheese filling to swirl.  Bake at 350 degrees for 30-35 minutes or until a knife inserted neat the center comes out clean.  Cool on a wire rack.  Cut into bars; serve with remaining fruit mixture if desired.  Store in the refrigerator.

Rum Balls

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (12 oz.) vanilla wafer, finely crushed
2 c. confectioners' sugar
1 c. finely chopped walnuts
1/4 c. baking cocoa
1/2 c. light corn syrup
1/4 c. rum
Additional confectioners' sugar

Directions:
In a large bowl, combine the crushed wafers, confectioners' sugar, walnuts and cocoa; mix until blended.  In another bowl, mix the corn syrup and rum; stir into crumb mixture.

Shape into 1 inch balls.  Roll in additional confectioners' sugar.  Store in an airtight container.

Ranch Mushrooms

(Courtesy of Lois Paepke)

Ingredients:
1 stick butter
1 lb. mushrooms, cleaned
1 envelope dry Ranch salad dressing mix

Directions:
Melt butter in the bottom of a slow cooker.  Add mushrooms and dry Ranch salad dressing mix.  Mix together to coat mushrooms.  Let cook until mushrooms are tender.

Double Whammy Eggnog Cookies

(Courtesy of Lois Paepke)

Ingredients:
1/3 c. butter, softened
1 c. packed brown sugar
4 eggs
2 tsp. rum extract
3 c. all-purpose flour
FROSTING:
4 1/2 c. confectioners' sugar
3/4 c. butter, softened
1 1/2 tsp. rum extract
1/2 tsp. ground nutmeg, plus extra for garnish
1/4 tsp. ground cinnamon
2-3 Tbsp. eggnog

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in egg yolks, eggnog and extract.  Gradually beat in flour.  Refrigerate, covered, for at least 2 hours.  Shape into 1 inch balls; place 2 inches apart on an ungreased baking sheet, bake at 325 degrees for 13-16 minutes or until bottoms are brown, remove to wire racks to cool.  

In a large bowl, beat the first 5 frosting ingredients until blended; beat in enough eggnog to reach desired consistency.  Spread over cookies; sprinkle with additional nutmeg.  Let stand until set. 

Potato Pumpkin Mash

(Courtesy of Taste of Home)

Ingredients:
8 c. cubed peeled pie pumpkin (about 2 lbs.)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 lbs.)
1/2- 3/4 c. 2% milk, divided
8 Tbsp. butter, softened, divided
1 tsp. salt, divided
1 Tbsp. olive oil
1/4 tsp. coarsely ground pepper

Directions:
Place pumpkin in a large saucepan; add water to cover.  Bring to a boil.  Reduce heat; cover, uncovered, for 20-25 minutes or until tender.

Meanwhile, place potatoes in another saucepan; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, for 10-15 minutes or until tender.

Drain potatoes; return to pan.  Mash potatoes, adding 1/4 c. milk, 4 Tbsp. butter and 1/2 tsp. salt.  Add additional milk if needed to reach desired consistency.  Transfer to a serving bowl; keep warm.

Drain pumpkin; return to pan.  Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes.  Cut through mashed vegetables with a spoon or knife to swirl.  Drizzle with olive oil; sprinkle with pepper.  Serve immediately.

Crockpot Italian Chicken

(Courtesy of the-girl-who-ate-everything.com)

Ingredients:
4 chicken breasts
1 packet dry zesty Italian dressing
1 pkg. (8 oz.) cream cheese softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Directions:
Place the chicken in a crockpot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken.  Cook on low in the crockpot for at least 4 hours.  You can leave it in there all day.  Once the chicken is done, you can leave the chicken breasts whole, cube it or even shred it.  

Once you have cut up the chicken (if desired), throw it back in the crockpot and stir into the sauce.  If you feel the sauce is too thick, you can thin it to your preferred consistency with a little milk.  Serve over pasta or rice.

Note~ You can use a regular dry Italian dressing packet instead of the zesty if you would like.  Also you can use a packet and half of the dressing packets if you want.

Chocolate Chow Mien Cookies

(Courtesy of The Stillwell Family Cookbook)

Ingredients:
9 oz. chow mien noodles
16 oz. semisweet baking chocolate

Directions:
Melt the chocolate in a large bowl.

Pour the noddles into the bowl and with your hand, mix until the noodles are totally covered with chocolate.

Spread out on wax paper on a counter top.  Put the noodles into small piles (about 2 Tbsp. each) on the wax paper and let cool.

German Pork Chops

(Courtesy of The Stillwell Family Cookbook)

Ingredients:
1 lb. pork chops
1 Tbsp. oil
15 oz. can of sauerkraut (drained)

Directions:
Pour the oil in a frying pan.  Heat the pan to high.  Once it is very hot, brown both sides of the pork chops.  Don't cook all the way through.

Reduce heat to medium low.  Add the drained sauerkraut and cook for 15 minutes.  Turn the mixture over once in a while to ensure it does not burn on the bottom.

Crunchy Peanut Butter Cookie Bark

(Courtesy of Pampered Chef)

Ingredients:
12 peanut butter sandwich cookies
1/2 c. dry-roasted salted peanuts
1 pkg. (20 oz.) vanilla-flavored almond bark
1 c. semi-sweet chocolate morsels
1 tsp. canola oil
1 c. crunchy or creamy peanut butter

Directions:
Line a medium sheet pan with parchment paper, allowing 1 inch to extend past sides.

Coarsely crush cookies in a large resealable plastic bag with a meat tenderizer or rolling pin.

Coarsely chop peanuts.  Mix cookies and peanuts in the plastic bag.

Microwave almond bark in uncovered bowl on high for 1-1 1/2 minutes until bark is almost melted.  Stir until completely melted.

Microwave chocolate and oil in uncovered bowl on high for 1 minute or until melted, stirring every 20 seconds.

Mix peanut butter into melted bark.  Pour it over the parchment paper and spread it evenly to the edges of the pan.

Drop 8 scoops of the melted chocolate over the bark.  Swirl through bark mixture several times with a knife for a marble effect.

Sprinkle cookie mixture evenly over bark, pressing firmly.

Pour remaining melted chocolate into a plastic resealable bag; trim corner.  Drizzle chocolate evenly over bark.  Place pan in freezer for 5 minutes or until bark is set.  Cut bark into 48 rectangles.

Chicken Fajita Bites

(Courtesy of Pampered Chef)

Ingredients:
4 medium bell peppers,any color
3 green onions
1/2 c. fresh cilantro leaves
4 oz. part-skim mozzarella cheese
2 c. finely diced cooked chicken
1/3 c. fat-free mayonnaise
2 Tbsp. chili lime rub
1/2 c. fat-free sour cream

Directions:
Cut off tops of peppers and scoop out seeds.  Wedge peppers and arrange them on a baking stone or baking sheet.

Finely chop green onions and cilantro using a food processor.  Grate cheese with a microplane cheese grater.

Mix half of the onion mixture, half of the cheese, chicken, mayonnaise and rub in a medium bowl.

Blot excess moisture from peppers with paper towels, if necessary.  Scoop filling onto pepper wedges.

Sprinkle peppers with remaining cheese.  Bake 5-7 minutes or until cheese is melted.

Mix together sour cream and remaining onion mixture.  Spoon it into a resealable plastic bag and trim the corner.

Remove peppers from the oven and squeeze sour cream mixture over fajita bites.

Healthier Carrot Cake

(Courtesy of Allrecipes)

Ingredients:
4 eggs
3/4 c. vegetable oil
1 1/2 c. white sugar
2 tsp. vanilla extract
2 c. whole wheat pastry flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 c. grated carrots
1 c. chopped pecans
FROSTING:
1/4 c. butter, softened
1 pkg. (8 oz.) Neufchatel cheese, softened
2 c. confectioners' sugar
1 tsp. vanilla extract
1 c. chopped pecans

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.

In a bowl, beat together eggs, oil, white sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

To make frosting, in a medium bowl, combine butter, Neufchatel cheese, confectioners' sugar and 1 tsp. vanilla extract.  Beat until the mixture is smooth and creamy.  Stir in chopped pecans.  Frost the cooled cake.

Note~  This has 399 calories per serving.

Herb and Asiago Popovers

(Courtesy of Family Circle)

Ingredients:
4 eggs, at room temperature
3 Tbsp. fresh chopped herbs, such as thyme, chives and oregano
1/2 tsp. salt
Pinch of cayenne
Pinch of nutmeg
2 c. warm milk
2 c. all-purpose flour
1 1/4 c. shredded Asiago cheese

Directions:
Heat oven to 400 degrees.  Place one 12 cup popover pan in preheated oven.

In a large bowl, whisk together eggs, herbs, salt, cayenne and nutmeg.  Whisk in warm milk gradually so that the eggs do not cook.  Gradually whisk in flour until smooth.

Remove pan from oven and generously coat all over with nonstick cooking spray.  Divide batter among 12 popover cups, about 1/3 c. in each (you will have some batter left over).  Top with cheese.

Bake at 400 degrees in middle of oven, placing a tray on lower shelf, for 30 minutes or until popovers are golden and risen.  Remove from pan and serve immediately.

Peeps Sunflower Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. yellow cake mix (regular size)
2 cans (16 oz. each) chocolate frosting
19 yellow chick Peeps candies
1 1/2 c. semisweet chocolate chips

Directions:
Prepare and bake cake mix according to package directions, using 2 parchment paper-lined and greased 9 inch round baking pans.  Cool in pans 10 minutes before removing to wire racks; remove paper.  Cool completely.

If cake layers have rounded tops, trip with a long serrated knife to make level.  Spread frosting between layers and over top and sides of cake.

For petals, arrange Peeps around edge of cake, curing slightly and being careful not to separate chicks.  For sunflower seeds, arrange chocolate chips in center of cake.

Irish Car Bomb

(Courtesy of Brian Blank)

Ingredients:
3/4 oz. Baileys Irish cream
1/4 oz. Jameson Irish whiskey
3/4 pint Guinness stout

Directions:
In a shot glass, pour in the Baileys and Jameson.  In a larger glass, pour in the Guinness.  When ready to drink, drop the shot glass in the Guinness and drink all together quickly.

St. Paddy's Day!

Green beer recipe from Evan here: Grab your favorite beer. Grab some green food dye. Put them together!  Drink, then repeat!

Fish Bowl (For One)

(Courtesy of cookie-o-clock.tumblr.com)

Ingredients:
2 oz. vodka (can use Blue Raspberry UV)
1 oz. coconut rum (Malibu)
1 oz. blue curacao
1 oz. sour mix
2 oz. pineapple juice
3 oz. lemon-lime soda

Directions:
Mix together in a glass and serve with ice.

Lucky Leprechaun

(Courtesy of markaddison.com)

Ingredients:
1 oz. Midori melon liqueur
1 oz. Malibu rum
6 oz. pineapple juice
Lime wedge, for garnish

Directions:
Mix ingredients in a glass or shaker with ice.  Strain into a martini glass.  Garnish with lime wedge if desired.

Strawberries and Cream Frappe

(Courtesy of peanutbutterandpeppers.com)

Ingredients:
2 c. unsweetened coconut milk
1/3 c. strawberries, frozen
6 medium strawberries, fresh, roughly chopped
1 tsp. vanilla extract
1/2 tsp. stevia (one packet)

Directions:
Freeze coconut milk in a shallow dish.  Once frozen, leave on the counter to thaw a bit or microwave for about 30 seconds until it is thawed enough for your blender to handle.  Just dont overheat it.

In a microwave safe dish, add the frozen strawberries and defrost for about 45 seconds.  Mash strawberries with a fork.  You are looking for the juice of the strawberries.

In a blender, add coconut milk, vanilla extract, frozen strawberries with the juice, fresh strawberries and stevia.  Crush/blend until incorporated (about 2 minutes).

Note~ This is only 83 calories!

Fruity Pancake Muffins

(Courtesy of Mr Food)

Ingredients:
2 c. packaged pancake and waffle mix
2 eggs
1 c. milk
1/2 c. club soda
1 Tbsp. vegetable oil
1 c. fresh blueberries or peeled and chopped apples
1/4 c. pancake syrup

Directions:
Preheat oven to 350 degrees.  Coat a 12 cup muffin tin with cooking spray.

In a large bowl, combine pancake mix, eggs, milk, club soda and oil; mix well.  Pour evenly into muffin cups and sprinkle with fruit.

Bake 20-25 minutes, or until a wooden toothpick inserted in center comes out clean.  Remove from oven and brush tops with pancake syrup.  Serve warm.

Note~  Can substitute 4 chopped heat and serve breakfast sausage for the fruit in here.

http://www.mrfood.com/Bread/Fruity-Pancake-Muffins

Fresh Apple Cinnamon Muffins

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon, divided
1/2 tsp. salt
1 egg
1/2 c. milk
1 apple, peeled, cored and finely chopped
4 Tbsp. (1/4 c.) butter, melted
1/3 c. chopped nuts (walnuts or pecans)
1/4 c. packed brown sugar

Directions:
Preheat oven to 375 degrees.  Coat a 12 c. muffin tin with cooking spray.

In a large bowl, combine flour, sugar, baking powder, 1/2 tsp. cinnamon and the salt.

In a medium bowl, beat together the egg and milk.  Stir in chopped apple and melted butter.  Add all at once to flour mixture; stir just until mixed (batter will be very stiff).

Spoon into prepared muffin tin, filling each cup about 2/3 full.  Mix chopped nuts, brown sugar and remaining cinnamon to topping; sprinkle over muffins.

Bake 15-20 minutes.  Remove from pan immediately and serve warm.

http://www.mrfood.com/Bread/Fresh-Apple-Cinnamon-Muffins-3689

Broccoli Cheese Soup

(Courtesy of Mary Kay Greiber and Taste of Home)

Ingredients:
2 c. sliced fresh carrots
2 c. broccoli florets
1 c. sliced celery
1 1/2 c. chopped onion
1/2 c. butter
3/4 c. all-purpose flour
1 can (10 1/2 oz.) condensed chicken broth, undiluted
4 c. whole milk
1/2 lb. processed cheese (Velveeta), cubed

Directions:
In a large saucepan, bring 2 qts. water to a boil.  Add carrots, broccoli and celery; cover and boil for 5 minutes.  Drain and set aside.

In the same saucepan, saute onion in butter.  Add flour and stir to make smooth paste.  Gradually add chicken broth and milk.  Cook until mixture thickens, about 8-10 minutes.  Add vegetables; heat until tender.  Add cheese; heat until cheese is melted.

Note~  This is a recipe that my mom made and it was amazing.  She did not use the onion, carrots or celery and it was still delicious.  She also used 2% milk which worked well.  Can use a vegetable broth to make this vegetarian as well.

Bacon and Cheddar Stuffed Chicken With Rice

(Courtesy of Brian Blank)

Ingredients:

2 chicken breasts

1 c. shredded cheddar cheese

6 slices low-sodium bacon

Chicken seasoning (ex: Weber’s Kickin' Chicken)

2 Tbsp. Bayou Bourbon glaze (ours was from Tastefully Simple)

3 c. cooked rice

Directions:

Preheat oven to 350 degrees.  Pound each chicken breast until 1/3 inch thick and cut in half.  Place each of the 4 chicken pieces on a baking sheet and sprinkle both sides of the pieces with chicken seasoning.  Bake for 25 minutes or until cooked through.

Cook bacon on the stove top or in the oven until crisp (about 3 minutes for the stove top and about 15 minutes in the oven).  

Sprinkle cheese on top of all of the cooked chicken breasts and place back in the oven for 3 minutes or until the cheese melts. 

Place bacon equally on 2 of the chicken pieces then top with another chicken breast (one without the bacon).  Drizzle 1 Tbsp. glaze on top of each serving.  Serve on a bed of rice.

Potato Salad

(Courtesy of Mary Kay Greiber)

Ingredients:
6 medium potatoes (can add more or less based on your personal preference)
12 eggs (can add more or less based on your personal preference)
2 Tbsp. mustard
1 c. salad dressing
3 Tbsp. milk
Dash salt and pepper
Dash onion powder (optional)

Directions:
Boil potatoes and eggs.  Peel and chop potatoes and eggs when they are cooked through (reserve 3 eggs for decoration).  In a separate bowl mix the mustard, salad dressing, milk and seasonings.  Fold mixture into chopped potatoes and eggs.  Can add more dressing if needed.  Top with sliced eggs for decoration.  Refrigerate and serve.

Crack Potatoes

(Courtesy of Sam Signer)

Ingredients:
2 tubs (16 oz. each) sour cream (can use light)
2 c. shredded cheddar cheese
2 bags (3 oz. each) bacon bits
2 pkgs. ranch dip mix
1 large bag (28-30 oz.) shredded potatoes

Directions:
Mix the first 4 ingredients until well blended.  Add potatoes then pour into a large casserole dish.  Bake at 400 degrees for 45-60 minutes or until the top is lightly browned and potatoes are cooked thoroughly.

Chicken in Creamy Pan Sauce

(Courtesy of Kraft)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 c. fat-free reduced-sodium chicken broth
4 oz. cream cheese, cubed
1 Tbsp. chopped fresh parsley

Directions:
Coat chicken with flour.  Heat oil in large skillet on medium heat.  Add chicken; cook 5-6 minutes on each side or until done.  Remove chicken from skillet, reserving drippings in skillet.  Cover chicken to keep warm.

Add broth to skillet; stir to scrape up browned bits from bottom of skillet.  Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.

Return chicken to skillet; turn to coat both sides of each breast with sauce.  Cook 2 minutes or until chicken is heated through.  Sprinkle with parsley.

3 Cheese Pasta Bake

(Courtesy of Campbells)

Ingredients:
1 can (10 3/4 oz.) condensed cream of mushroom soup (regular or 98% fat free)
1 pkg. (8 oz.) shredded two-cheese blend (about 2 c.)
1/3 c. grated Parmesan cheese
1 c. milk
1/4 tsp. ground black pepper
3 c. corkscrew-shaped pasta, cooked and drained (about 4 c.)

Directions:
Stir the soup, cheese, milk and black pepper in a 1 1/2 qt. casserole.  Stir in the pasta.

Bake at 400 degrees for 20 minutes or until the mixture is hot and bubbling.

Spaghetti Carb0onara

(Courtesy of Family Circle)

Ingredients:
1 lb. spaghetti
6 slices bacon, diced
1 c. milk
2 large eggs plus 2 egg yolks
1/2 tsp. salt
1 Tbsp. all-purpose flour
3/4 c. grated Parmesan cheese
1 1/2 tsp. freshly cracked black pepper

Directions:
Bring a pot of lightly salted water to a boil.  Add spaghetti and cook for 10 minutes or as package directs.  Drain, reserving 1 c. of the pasta water.

Meanwhile, add bacon to a large skillet pan.  Cook over medium heat for 6 minutes or until slightly crispy.  Drain on paper towels, reserving 2 Tbsp. of the drippings.

Blend milk, eggs, egg yolks and salt.

Heat bacon drippings over medium heat.  Whisk in flour; cook 1 minute.  Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling.  Cook 2-3 minutes or until thickened.  Remove from the heat and whisk in 1/2 c. of the cheese.

Toss drained pasta with sauce, bacon, remaining 1/4 c. cheese and some of the reserved pasta water.  Sprinkle with black pepper just before serving.

Frozen Fruit Cups

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (3 oz.) lemon gelatin
2 c. boiling water
1 can (20 oz.) unsweetened pineapple tidbits, undrained
1 can (11 oz.) mandarin oranges, drained
1 can (6 oz.) frozen orange juice concentrate, partially thawed
1 large firm banana, sliced

Directions:
In a bowl, dissolve gelatin in boiling water; cool for 10 minutes.  Stir in the remaining ingredients.

Spoon into foil or plastic cups.  Place on a baking sheet.  Freeze until firm.  Remove from the freezer 30 minutes before serving.

Bacon Quiche Tarts

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (3 oz. each) cream cheese, softened
5 tsp. 2% milk
2 eggs
1/2 c. shredded colby cheese
2 Tbsp. chopped green pepper
1 Tbsp. finely chopped onion
1 tube (8 oz.) refrigerated crescent rolls
5 bacon strips, cooked and crumbled

Directions:
In a small bowl, beat cream cheese and milk until smooth.  Add the eggs, cheese, green pepper and onion; mix well.

Separate dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups.  Sprinkle half of the bacon into cups.  Pour egg mixture over bacon; top with remaining bacon. 

Bake, uncovered, at 375 degrees for 18-22 minutes or until a knife inserted near the center comes out clean.  Serve warm.